Effects of the Ripening Stage on Phenolic Profile, Phytochemical Composition and Antioxidant Activity of Date Palm Fruit-Reference-Cited by-同舟云学术

Effects of the Ripening Stage on Phenolic Profile, Phytochemical Composition and Antioxidant Activity of Date Palm Fruit

Published:2012-10-25 Issue:44 Volume:60 Page:10896-10902
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Amira El Arem¹,Behija Saafi Emna¹,Beligh Mechri²,Lamia Lahouar¹,Manel Issaoui²,Mohamed Hammami²,Lotfi Achour¹

Affiliation:

1. Research Unit “Genome, Immune Diagnosis and Recovery”, Higher Institute of Biotechnology of Monastir, Monastir University, Avenue Tahar Hadded, BP 74, 5000 Monastir, Tunisia

2. Laboratory of Biochemistry, UR 08-39, Faculty of Medicine, Monastir University, Ibn Sina Avenue, 5000 Monastir, Tunisia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302602v

Reference37 articles.

1. Free radicals, oxidative stress, and antioxidants in human health and disease

2. Antioxidant properties of phenolic compounds

3. Distribution of Conjugated and Free Phenols in Fruits: Antioxidant Activity and Cultivar Variations

4. Fruit Ripening

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